Most are white, also yellow Larger, denser, and sweeter than turnips

TURNIP/RUTABAGA Heavy for their size, no soft spots or cracks. Turnip greens can be removed and used like kale or mustard greens. Small and medium sized turnips are sweeter. Cut roots into wedges and peel. Refrigerate for up to 3 weeks in a plastic bag. Before using peel the waxy outer covering from the sliced rutabaga with a paring knife. Turnip Most are white, also yellow Baby turnips can be harvested early and eaten raw Boil, steam, sauté, or roast; pre-cook before adding to soups and stews to avoid overpowering the dish. Can also be cooked and mashed with butter and a bit of honey or brown sugar. Most are white, also yellow Larger, denser, and sweeter than turnips Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es, a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng. Sout h Dakot a St at e Univer sit y adheres t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es. This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ). Publication: 04-5042-2013

Nutrition Notes Vitamin C is an antioxidant that protects against cell damage. Vitamin C forms collagen, a fibrous protein that helps build connective tissues that hold together structures of the body. Collagen is the most abundant protein in the body and occurs mainly in skin, bone, tendon, and teeth. Vitamin C is also part of many hormones. It enables the immune system. Most fruits and vegetables are good sources. Turnip Find recipes & videos at igrow.org Roasted Root Vegetables Ingredients 4 medium root vegetables (use a variety of potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) 2 carrots (chopped) 1 onion (medium, chopped) 3 Tablespoon olive or canola oil 3 Tablespoons Parmesan Cheese Directions 1. Preheat oven to 350 degrees 2. Cut vegetables into large chunks. 3. Place in a medium bowl and pour oil over top. Add seasonings or Parmesan and mix well. 4. Spread an even layer on a baking sheet. 5. Bake for 1 hour or until tender. Check a few vegetables to see if they are tender. Makes 4 Servings Nutrition Facts per Serving: Calories 240; Fat 12g; Cholesterol 5mg; Sodium 200mg; Carbohydrates 30g; Sugar 19g; Fiber 9g; Protein 5g Sources: http://www.fruitsandveggiesmorematters.org; http://recipefinder.nal.usda.gov/recipes/roasted-root-vegetables http://www.udc.edu/docs/causes/online/%2012.pdf; http://www.princeton.edu/~achaney/tmve/wiki100k/docs/turnip.html http://www.flickr.com/photos/galant/2622027467/

TURNIP/RUTABAGA Heavy, no soft spots or cracks. Small and medium sized turnips are sweeter. Before using peel the waxy outer covering from the sliced rutabaga with a paring knife. Refrigerate for up to 3 weeks in a plastic bag. Turnip greens can be removed and used like greens. Cut roots into wedges and peel. Boil, steam, sauté, or roast; pre-cook before adding to soups and stews to avoid overpowering the dish. Can also be cooked and mashed with butter and a bit of honey or brown sugar. Find recipes & videos at igrow.org South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. Publication: 04-5042-2013 This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

Roasted Root Vegetables Ingredients: 4 medium root vegetables (use a variety of potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) 2 carrots (chopped) 1 onion (medium, chopped) 3 Tablespoon olive or canola oil 3 Tablespoons Parmesan Cheese Directions: 1. Preheat oven to 350 degrees 2. Cut vegetables into large chunks. 3. Place in a medium bowl and pour oil over top. Add seasonings or Parmesan and mix well. 4. Spread an even layer on a baking sheet. 5. Bake for 1 hour or until tender. Check a few vegetables to see if they are tender. Makes 4 Servings Nutrition Facts per Serving: Calories 240; Fat 12g; Cholesterol 5mg; Sodium 200mg; Carbohydrates 30g; Sugar 19g; Fiber 9g; Protein 5g Sources: http://www.fruitsandveggiesmorematters.org; http://recipefinder.nal.usda.gov/recipes/roasted-root-vegetables; http://www.udc.edu/docs/causes/online/%2012.pdf; http://www.princeton.edu/~achaney/tmve/wiki100k/docs/turnip.html; http://www.flickr.com/photos/galant/2622027467/

Turnip/ South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

Turnip/ South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

Roasted Root Vegetable RUTABAGAS Ingredients 24 samples 32 samples 48 samples Samples: 2 Tablespoon serving Root vegetables (potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes) Carrots, chopped Onion, chopped Olive or canola oil Parmesan cheese 3 large (3 cups) 2 large (1 ½ cups) 1 small (1 cup) 2 ½ Tablespoons 2 ½ Tablespoons 4 large (4 cups) 3 large (2 ½ cups) 1 large (1 ½ cups) 3 ½ Tablespoons 3 ½ Tablespoons 6 large (6 cups) 4 large (3 ½ cups) 2 small (2 cups) 5 Tablespoons 5 Tablespoons Directions: 1. Preheat oven to 350 degrees. 2. Cut root vegetables and carrots into large chunks. Finely chop the onion. 3. Place in a medium bowl and pour oil over top. Add Parmesan cheese, or seasonings (if desired) and mix well. 4. Spread an even layer on a baking sheet, or 2 if making the larger sample size. 5. Bake for about 50-60 minutes, or until tender. Materials needed: Sampling Display Instructions Table/tablecloth Garbage can/paper bag Paper towels/wet wipes/plastic gloves Ingredients used in the recipe Paper plates or cups, plastic forks or spoons Spoon, fork, spatula for serving Recipe video (optional) http://igrow. org/m/article/pick-it-try-it-like-it/ Pick it! Try it! Like it! produce sign as table tent Pick it! Try it! Like it! flyer or recipe card Food allergy sign on table Notes: Prepare Roasted Root Vegetables. Transport to the store in a crock pot set on warm. Wear hair tied or clipped back. Wear plastic gloves when serving food. Place only a few samples at a time on small paper plates or in a plastic cup. Ask parent s permission before children may sample. Ask them if they use rutabagas often in their meals. Ask them if they could use this recipe. Remind them that this can be served as a side to meat, fish, or chicken. South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP). Publication: 04-5042-2013